FR2590773A1 - PULVERULENT FOOD COMPOSITION BASED ON GELATINE, GELIFYERS AND A SALT OF FOOD QUALITY, GALLERY SOLUTIONS CONTAINING SAME - Google Patents

Abstract

The invention relates to a powdered food composition based on gelatin. This composition consists of a mixture of a food-grade gelatin having a Bloom of between 80 and 200, of at least two gelling agents chosen from carrageenans and carob seed flour, and of a salt of food grade. It is able to form a solution in water, which after cooking and cooling freezes into a jelly. Application: icing of cold cuts, such as half-moon liver pâté. (CF DRAWING IN BOPI)

Description

259-0773

  Pulyverulent food composition based on gelatin. of qélifiants and a salt of food, solutions of 2elée

containing it.

  The present invention relates to a pulverulent food composition based on gelatin, gelling agents and a salt thereof.

food quality.

  It also relates to jelly solutions containing said composition. It also relates to a method of icing during cooking of food products such as half-moon liver pâté, cooked under normal atmosphere or cooked under vacuum .;

  The frosting of such products, as traditionally

  nally practiced, is an operation comprising different phases; its complexity is due to the characteristics of the jelly, commonly used, which results from the coagulation without adjuvant, a gelatin conventionally obtained by baking of bone and rind. An example

  can be given with the liver pate said half-moon.

  The preparation of the half-moon liver pâté requires the following successive phases: - filling of a half-moon mold (rectangular mold whose section is a bow) with the help of a bard, - payment of a melee of mousse of liver in the mold, - baking, - demolding of the pie, - pouring of melted jelly into the bottom of the previously washed mold, - placing of the pie in the mold on the jelly, - setting in mass of the jelly, the mold being placed in a refrigerated enclosure,

- Release of the pie.

  Such a preparation has several drawbacks: it is not very suitable for mass production, whether it is industrial or artisanal, because of the manipulations it requires; the gelatin preserved in powder form can, after rehydration, be the object of abundant microbial development and hinders

  prolonged storage before consumption.

  The present invention makes it possible precisely to overcome the disadvantages of the products of the prior art and gives the industrialists new possibilities and performance of use. We found that we could ice the

  foodstuffs using a pulverized food composition

  rulente gelatin and at least two selected gelling agents

  among carrageenans and carob seed flour.

  Thus, the present invention relates to a powdery food composition capable of forming a solution in water, which after cooking and cooling is likely to become en masse. This composition can be used in particular for frosting during cooking of food products such as half-moon liver pâté. This composition consists of a mixture containing gelatin, at least two gelling agents chosen from carrageenans and carob seed meal and a

food salt.

  It also relates to the aqueous solutions of the

  powdery food composition above.

  Finally, the present invention relates to a method of icing during cooking of food products characterized in that

  an aqueous solution of said composition is used.

  Gelatin must be of category G as defined by the code of uses in charcuterie, be limed and present

  a Bloom of between 80 and 200, preferably 100.

  The relative proportions of gelatin can vary to a large extent according to the value of Bloom: - when the Bloom is close to 100, it is necessary to prepare a composition comprising, in percentage relative to its final weight, from 60 to 80% of gelatin, - when the Bloom is close to 200, it is advisable to prepare a composition comprising, in percentage relative to its weight

final, 35 to 50% gelatin.

  The gelling agents are chosen from carrageenans and carob seed flour. Their relative proportions may vary with respect to the final weight of the composition: from 1 to 4.5% for carrageenan and

  - From 0.1 to 0.5% for the carob seed flour.

  In addition, it should be noted that the gelling agents and their proportions must be chosen so that - by mixing with gelatin, a powdery composition is obtained - said powdery composition forms in water a solution which after cooking and cooling freezes in jelly, - The jelly obtained has a viscosity giving it a very good

  adhesiveness to the product subjected to icing.

  Finally, it is important that said solution according to the invention withstands the temperature generally used in furnaces.

cooking food products.

  The salt makes it possible to potentiate the action of the gelling agents and facilitates the solubilization of the gelatin. A preferred salt is sodium chloride which also acts as a flavoring agent. The relative proportions of the set can vary to a large extent from 5 to 50% relative to the final weight of the composition: the more selt is used than the gelatin has a Bloom

high.

  However, because of the role played by the salt as a flavoring agent, it is preferably used in a proportion of 5 to 20% relative to the final weight of the composition, an amount sufficient to enable it to play its role in with regard to gelling agents; to the rest of the salt is substituted any food substance capable of allowing, during the preparation of the jelly solution, a physical separation of the gelatin molecules with respect to each other and thus facilitating the implementation of

solution of said molecules.

  Thus, it is preferable to use, with respect to the final weight of the composition: in the presence of gelatin having a Bloom close to 100 of 1 to X of said substance, and in the presence of gelatin having a Bloom close to 200 of 35

at 50% of said substance.

  A favorite substance is tactosis.

  It should be noted that the use of a gelatin whose Bloom is close to 100 makes it possible to obtain a composition and then a jelly solution whose lactose content is at a value such that the Maillard reactions intervening between said lactose and the proteins of the product to be iced will remain sufficiently limited not to give the geese a dark hue. Such a gelatin is therefore preferred when you wish

get a clear jelly.

  In addition to the components and the two aforementioned gelling agents may be optionally added in the powdered food composition of the invention: - a taste enhancer such as monosodium L-glutamate,

  one or more food grade dyes and / or flavors.

  It will be for those skilled in the art to adjust by routine tests the relative proportions of the constituents of the

composition according to the invention.

  However, two specific compositions according to the invention will be given as non-limiting examples, the percentages being given by weight of each component relative to the weight

total of the composition.

  Composition A - gelatine category G limed 100 Bloom 75% - mixture of gelling agents: 3% (- carrageenate 2.7% or - carob seed flour 0.3% - sodium chloride 12% - Lactose 10 X Composition B - gelatin category G limed 200 Bloom 45% - mixture of gelling agents: 3% {carrageenate 2.7% or - carob seed flour 0.3% - sodium chloride 12% - lactose 40% The compositions according to the invention can be

  kept for about 6 months at room temperature and dry.

  The composition according to the invention is obtained by mixing the various constituents. It is advantageous to use the procedure which comprises the following steps:

  1) Fixation of gelling agents (aromas, dyes and resins)

  potential foretors of taste) on salt.

  A first premix of pasty consistency is obtained

(premix N 1).

  2) Incorporation, by mixing half of the gelatin to be

used, at premix N 1.

  A second premix is obtained (premix N 2).

  3) Incorporation, mixing the rest of the gelatin and lactose

if necessary, at premix N 2.

  The product obtained is correctly homogenized. He is

  present in the form of a powder.

  It should be noted that the above procedure allows a good distribution of all the constituents of the flavors and dyes. In addition, the addition of lactose as indicated

  a subsequent drying step.

  This procedure involves the use of a suitable mixer equipped so that the humidity level is controlled. The pulverulent food composition (hereinafter referred to as the powder) thus obtained, which may in itself constitute an industrial product offered for sale, must be converted into a solution of jelly that can be absorbed in bulk. The process for preparing said solution requires two main stages: the rehydration of the powder and the cooking of the rehydrated powder. Advantageously used is a stainless steel cooking vessel of food grade which,

  when it is a tank of large capacity, is preferably

  equipped with a double liquid-circulating envelope for

  heating the tank and equipped with a stirring system.

  Preferably, the amount of water required is first introduced and advantageously maintained at boiling point; this temperature is useful for good dissolution of the constituents of the powder. The quantity of powder required for the intended production is poured on the water subjected to

  slow stirring until a homogeneous solution is obtained.

  The amount of powder to be used may be 20 to 40 g per 100 ml of water. It will be for those skilled in the art to determine it by routine tests, the value to be retained to prevent interpenetration of the jelly solution and

of the product to be iced.

  The displacement of the jelly solution as explained in Example N 2 below would not be observed with a solution prepared with 10 g of powder per 100 ml - the solution indeed would penetrate into the product to be iced - nor with a solution prepared with 50 g of powder for 100 mil the solution would remain indeed

  on the spot without penetrating however into the product to be iced.

  The homogeneous solution thus obtained must be further baked for about 5 minutes at a temperature generally greater than or equal to 95 ° C., since the most common gelling agents

  used are only soluble from such a temperature.

  The solution is then cooled to about 60 C which is its temperature of use. Such a temperature makes it possible indeed to maintain the jelly in the liquid state and avoids, when said solution is poured on the product to be iced, that the fat of this latter which melts with the solution melts. For this purpose, after cooking, the solution is advantageously transferred into a material such as a chocolate tempering machine which allows the

  cooling the solution and maintaining it at 60 C.

  The jelly solutions according to the invention are particularly

  well suited to icing during cooking of products such as half-moon liver pâté, cooked under normal atmosphere

or cooked under vacuum.

  The invention brings to said icing during cooking the following advantages over the prior art: - a significant simplification since only one mold is used without it being necessary to perform any intermediate demolding, - a pasteurization of the jelly during cooking (in the following example of 3 hours at 90 ° C.) of the product subjected to icing,

  which allows longer storage times.

  In addition, the invention makes it possible to carry out an icing

  during cooking of products cooked under vacuum.

  The invention will now be illustrated by examples which in no way limit its scope. The percentages given are given by weight of the component concerned relative to the total weight of the composition used. Gelling agents are designated by their commonly used names and defined in texts

  regulating food products.

  EXAMPLE 1 Preparation of a jelly solution for frosting during

  baking a half-moon liver pâté.

  1.1. Preparation of the Doudre It is carried out at room temperature of the premises

Manufacturing.

  a) Fixation on the sodium chloride of the gelling agents, the aroma,

  dye and taste enhancer.

  The gelling agents are poured on sodium chloride (12%): E 407 (carrageenan) 2.7%) or 3% E 410 (carob bean meal) 0.3%) - the aroma (aroma of pig), - the colorant (E 250: caramel), - the flavor enhancer (L-monosodium glutamate), b) Incorporation of half of the gelatin In the premix obtained in (a): 37.5% of the gelatin of category G limed

Bloom.

  The product obtained is correctly homogenized.

  c) Incorporation of the remainder of the gelatin and Lactose The premix obtained in b) is added: 37.5% of limed G-type gelatin having a BLoom equal to 100,

5. 10% lactose.

  The product obtained is correctly homogenized: it is in the form of a powder and has a percentage

about 12% humidity.

  1.2. Preparation of the dressing solution a) Rehydration of the powder In a cooking tank are poured 5 liters of water

reach and maintained at 100 C.

  1000 g of the powder obtained in 2.1. are paid on

  the water subjected to a slow stirring.

  Stirring is maintained until a

homogeneous solution.

  b) Cooking the solution The solution obtained in a) is subjected to 95 C for min. c) Cooling of the solution The solution obtained in b) is withdrawn from the bottom of the tank and transferred to a chocolate temperature regulator so adjusted

  to allow its cooling and its maintenance at 60 C.

  The solution obtained prepared with 20 g of powder per 100 ml is particularly suitable for frosting during cooking

half-moon liver pate.

Exempt 2

  Frosting during cooking of a half-moon liver pâté.

  The different phases of this icing are represented

  on His figures, annexed.

  To make this glaze, take a half-moon mold (1) and cover the inner walls of a bard (2)

(figure la).

  A melee of liver mousse (3) (Figure 1b) is poured into the mold. We pour on the melee a solution of jelly (4) such

  obtained according to Example 1 (Figure lc).

  Dry for 10 to 45 minutes at 100 ° C: the solution

  jelly begins to descend towards the bottom of the mold (Figure ld).

  It is cooked in a humid atmosphere at 85 ° C. for 2 h 30 min:

  the jelly solution continues its descent towards the bottom of the mold.

  The pie is cooled to around 10 ° C: the jelly solution which now occupies the entire bottom of the mold is taken en masse

(figure the).

  Which, the jelly also be deferred. liver pâté can then be demolded and served as covering its upper part (Figure lf). It can be vacuum packed if its consumption needs to be

Claims (13)

R E V E N D I C AT IO N'S   1. Pulverulent food composition based on geology   tine, gelling agents and a salt, able to form a solution in water, which after cooking and cooling congeals in a jelly, characterized in that it consists of a mixture of a gelatin food grade having a Bloom of between 80 and 200, of at least two gelling agents selected from carrageenans and carob seed meal, and a salt of food quality.   2. Composition according to claim 1, characterized in that it further contains one or more food flavorings and / or one or more food colorants and / or an intensifier disgust.   3. Composition according to any one of claims 1   and 2, characterized in that the gelatin has a neighbor Bloom of 100.   4. Composition according to claim 3, characterized in that it contains in percentages relative to its weight 60 to   % gelatin, 5 to 35% dietary salt, 1 to 4.5% carrageenan   ghenane and 0.1 to 0.5% of carob bean flour.   5. Composition according to claim 3, characterized in that it further contains in percentages relative to its final weight of 1 to 15% of a food substance capable of   facilitate the dissolution of gelatin.   6. Composition according to claim 4, characterized in that it contains in percentages relative to its final weight 75% of gelatin, 12% of sodium chloride, 2.7% of carrageenan,   0.3% of carob seed flour and 10% of lactose.   7. Composition according to any one of claims 1   and 2, characterized in that the gelatin has a neighbor Bloom of 200.   8. Composition according to claim 7, characterized in that it contains in percentage relative to its weight 35 to   % of gelatin, 5 to 50% of a food salt, 1 to 4.5% of   ghenane and 0.1 to 0.5% of carob bean flour. 90 7 73   9. Composition according to claim 8, characterized in that it further contains relative to its final weight.   from 35% to 50% of a substance likely to facilitate disso- elution of gelatin.   10. Composition according to claim 9, characterized in that it contains in percentages relative to its weight 45% of gelatin, 12% of sodium chloride, 1 to 4.5% of carrageenan,   0.1 to 0.5% locust bean meal and 40% lactose.   11. Jelly solution resulting from the cooking of an aqueous solution containing from 20 to 40 g per 100 ml of a composition according to   any of claims 1 to 10.   12. Method of icing during cooking of a product   cooked in a normal atmosphere or cooked under vacuum,   in that a jelly solution is used according to the claim 11.   13. Icing process according to claim 12 of the pie of half-moon liver.